MEAT
Conventional Cooking
Fan Cooking
(min)
(°C)
(°C)
Pork shoulder, with rind
180
2
170
2
120 - 150
Pork shin, 2 pieces
180
2
160
2
100 - 120
Leg of lamb
190
2
190
2
110 - 130
Whole chicken
200
2
200
2
70 - 85
Whole turkey
180
1
160
1
210 - 240
Whole duck
175
2
160
2
120 - 150
Whole goose
175
1
160
1
150 - 200
Rabbit, cut in pieces
190
2
175
2
60 - 80
Hare, cut in pieces
190
2
175
2
150 - 200
Whole pheasant
190
2
175
2
90 - 120
FISH
Conventional Cooking
Fan Cooking
(min)
(°C)
(°C)
Trout / Sea bream, 3 - 4
fish
190
2
175
2 (1 and
3)
40 - 55
Tuna / Salmon, 4 - 6 fil-
lets
190
2
175
2 (1 and
3)
35 - 60
GRILL
Preheat the empty oven.
Use the third shelf position.
Set the temperature to 250 °C.
GRILL
(kg)
(min)
1st side
(min)
2nd side
Fillet steaks, 4 pieces
0.8
12 - 15
12 - 14
15
